WO2008053984A1

WO2008053984A1 - Health food containing aloe and agar

Info

Publication number: WO2008053984A1
Application number: PCT/JP2007/071371
Authority: WO
Inventors: Takehiko Sato
Original assignee: Sunstar Inc.
Priority date: 2006-11-02
Filing date: 2007-11-02
Publication date: 2008-05-08
Also published as: JPWO2008053984A1

Abstract

It is intended to provide a health food with a low energy capable of maintaining and promoting health or beauty by accelerating the speed of movement of food residue remaining in the gastrointestinal tract for a long time thereby to excrete it without causing a discomfort such as diarrhea and suppressing an adverse effect of a harmful putrefactive component generated by spoilage enterobacteria on the human body. According to the present invention, by incorporating aloe mesophyll and low-strength agar and making the product in the form of a liquid, sol or gel thereby to facilitate the intake thereof, the gastrointestinal transit time thereof can be decreased without causing diarrhea, loose stool or uncomfortable side effects, constipation can be improved, and health or beauty can be maintained and promoted.

Description

Specification

Health food containing aloe and agar

Technical field

[0001] The present invention prevents food intake from staying in the digestive tract, particularly in the lower digestive tract (large intestine) for a long period of time, and does not involve a swallowing action until it is discharged out of the body without making it loose. The present invention relates to a health food composition that can suppress the adverse effects on the human body due to harmful spoilage products resulting from food residues in the digestive tract, particularly in the large intestine, or improve constipation and maintain and promote health and beauty by shortening.

Background art

[0002] The time required from the intake of a meal to the defecation, that is, the time of passage of food residues in the digestive tract, is expected to vary depending on factors such as sex, diet, age and physical condition. There is little individual difference in the time from eating to leaving the terminal ileum, but the time from the large intestine through the rectum is large. In the digestive tract, especially in the large intestine, in order to enter the cecum from the ileum at the end of the small intestine, it is known that there are spoilage enteric bacteria that produce spoilage harmful substances (septic products) from dietary components. If the passage time of food residues in the tract increases, that is, if food residues move slowly through the digestive tract over a long period of time, a lot of harmful spoilage products are produced and contacted by spoilage enterobacteria Adversely affects the intestinal tract and living organisms. In addition, prolonged GI transit time results in constipation.

[0003] The use of constipation drugs or laxatives by healthy individuals who are not constipated to shorten gastrointestinal transit time is often accompanied by discomfort such as diarrhea and abdominal distension and weakness due to indigestion. . Even for people with constipation or constipation, constipation drugs or laxatives are often accompanied by discomfort due to their strong effects. WO2006 / 054710 describes a technique for shortening the gastrointestinal transit time without uncomfortable symptoms using a magnesium compound, an indigestible saccharide, and a low-viscosity dietary fiber. However, magnesium compounds are suitable for solid preparations. 1S oxides and phosphates are difficult to dissolve in water. Hydrochloric acid salts and sulfates dissolve in water, but have a bitter taste. Not suitable. Solid dosage forms dissolve in water when taken. However, since it is often taken or swallowed with water, it cannot be taken as it is and cannot be taken easily. On the other hand, indigestible saccharides and low-viscosity water-soluble dietary fiber are suitable for making liquid preparations. Even though they are indigestible, they have energy power per gram of Si; Considering the energy intake, it is preferable that the preparations taken daily to maintain health are composed of low-energy active materials. Until now, there have been no known healthy foods that suitably use low-energy materials that can improve gastrointestinal transit time and mildly improve constipation.

[0004] Patent Document 1: International Publication Number WO2006 / 054710

Disclosure of the invention

Problems to be solved by the invention

[0005] Liquid, sol-form, or gel-form preparations containing low-energy effective materials for rapidly excreting food residues that have stayed in the gastrointestinal tract for a long time without loosening with laxatives are desired. . The object of the present invention is to use a low-energy effective material to easily remove a food residue that has been retained in the digestive tract for a long time by using a liquid, sol, or gel preparation that can be drunk without causing a swallowing action. By expelling quickly without becoming loose stool, the effect of harmful spoilage products produced in the intestine by spoilage intestinal bacteria is reduced and the health and beauty of the body are maintained and promoted. . In addition, for people with constipation, it should be used to gently improve constipation.

Means for solving the problem

[0006] The present inventor shortens the gastrointestinal transit time without unpleasant side effects such as abdominal bloating, swallowing action, and diarrhea, by using aloe mesophyll and low-strength agar, both of which are low energy materials. And the present invention has been completed.

That is, the present invention relates to the following technology.

[Section 1

Health food containing aloe mesophyll and low-strength agar.

[Section 2]

Item 2. The health food according to Item 1, which is liquid, sol or gel. Item 3. The health food according to Item 1 or 2, wherein the aloe mesophyll content is 1 to 97% by weight.

[Section 4

Item 4. The health food according to any one of Items 1 to 3, wherein the content of low-intensity agar is 0.02 to 3% by weight.

[Section 5

Item 5. The health food according to any one of Items 1 to 4, which is a food for improving gastrointestinal transit time and / or a food for improving constipation.

In this specification, improvement of the gastrointestinal transit time means shortening of the gastrointestinal transit time.

The present invention can also include the following techniques.

[¾A]

A method for improving gastrointestinal transit time and / or constipation, comprising orally administering an effective amount of aloe mesophyll and / or low-intensity agar.

[Section B]

Use of aloe mesophyll and / or low-intensity agar to improve gastrointestinal transit time and / or constipation.

The invention's effect

[0007] In the present invention, the human body due to harmful spoilage products generated by spoilage intestinal bacteria, shortening the gastrointestinal tract transit time without causing unpleasant side effects such as abdominal fullness and diarrhea due to axillary action It is possible to suppress adverse effects on the body and maintain or enhance health and beauty. That is, in the present invention, the gastrointestinal transit time can be set to about 12 hours to 120 hours without accompanying discomfort such as a feeling of fullness of the abdomen. Furthermore, it is possible to reduce the fluctuation range (standard deviation) between meals in the gastrointestinal tract and reduce the probability that food residues stay in the gastrointestinal tract for an extremely long time. In addition, the stool of a person with constipation can be improved without causing discomfort due to the intense deglutition action such as constipation medicine, and the discomfort associated with constipation can be mildly improved.

Brief Description of Drawings

FIG. 1 is a comparison of gastrointestinal transit time in Experimental Example 1.

BEST MODE FOR CARRYING OUT THE INVENTION [0009] In the present invention, by containing aloe mesophyll and low-strength agar in a health food, preferably in a liquid, sol-like or gel-like form, the food is free from diarrhea and abdominal fullness. Reduces gastrointestinal transit time and improves constipation. The food residue derived from a single meal is usually excreted in several times without being excreted in a single defecation. Gastrointestinal transit time means the average time from ingestion to defecation in a single meal. In addition, improvement of gastrointestinal transit time means shortening of gastrointestinal transit time.

[0010] The degree of shortening the gastrointestinal tract transit time is not particularly limited, but is preferably about 24 to 192 hours before administration of the improving agent of the present invention S, about 12 to 120 hours after administration It will be. The person of constipation to which the present invention is applied includes a person having a feeling of constipation that is not limited to a patient having constipation, and a person having a small amount of stool and anxiety about a tight stomach.

[0011] The aloe used in the present invention is a perennial plant belonging to the lily family that has thorny leaves at both ends with good flesh. Aloe vera cultivated in the tropical to subtropical region, and the common aloe vera cultivated in Japan. And both can be distinguished by their size. In the present invention, aloe vera is preferable because more mesophyll can be collected and processed easily. Aloe Vera is larger than Kidachi Aloe and reaches 120cm in length. Aloe vera leaves are broadly divided into thick epidermal layers and inner mesophyll. The mesophyll part is a transparent genore layer such as gelatin, and this gel part accounts for 60-80% of the leaves. It is this mesophyll that is usually eaten. The energy of this mesophyll is about 4 kilocalories per 100g, and does not affect the daily energy intake.

[0012] On the other hand, the skin layer of aloe leaves contains a bitter-tasting medicinal ingredient called aroin (also known as norvaloin). Since aroin has a dysphagia activity, when taken by healthy non-constipated healthy subjects, side effects such as indigestion due to strong diarrhea, weakness, and abdominal distension occur. Since the mouth mesophyll part does not contain any aroin, for example, aloe vera leaves were harvested, and the epidermis layer was scraped off with a knife or the like, and only the mesophyll part was edible. This aloe mesophyll part does not contain force alloin, which has been used as an external preparation for the treatment of burns and wounds for a long time. It was not known to have a good effect.

[0013] Adult daily intake of aloe mesophyll is preferably 3g to 200g, more preferably 10g to 150g force S. If the amount of intake is within this range, the gastrointestinal transit time is shortened, and the fluctuation range between meals can be reduced. In this range, constipation can be improved without discomfort. If taken in excess of this amount, side effects such as diarrhea, loose stool, abdominal bloating, gas generation and stomach sag may appear depending on the physical condition. The aloe mesophyll is preferably used by cutting it into a size suitable for oral intake of the mesophyll gel, dies cutter, commitrol, food processor rather than ingesting it as juice squeezed with a filter press. For example, it is desirable to leave the gel structure and process it into a diced or pureed form to make it easy to ingest. The cut size is preferably 1 mm to 20 mm, more preferably 2 mm to 10 mm.

[0014] Aloe mesophyll and its juice are indistinguishable in terms of ingredients, but the gel structure of aloe mesophyll is retained by passing through an 80 mesh sieve, Can be determined whether or not! That is, when passing through an 80-mesh sieve, it is judged as juice, and when residue is found on the sieve, it is judged to contain aloe mesophyll. In addition, if the wet weight of the residue on the sieve is measured, the force S to determine the content of aloe mesophyll can be calculated.

[0015] The low-intensity agar of the present invention refers to agar, which is a traditional Japanese food mainly composed of polysaccharides agarose and agaropectin, extracted from red algae such as Amakusa and Ogonori. To reduce the jelly strength. JP-A-5-317008 and JP-A-10-146174 exemplify the production method. That is, after adding molecules to agar and cleaving the molecules, the molecules are cleaved by the ability to neutralize the acids with alkali and heat treatment. Agar is usually melted in hot water at about 95 ° C or higher, then cooled and hardened into a jelly form. Low-strength agar has low jelly strength when chilled. The jelly strength of powder agar flaky agar, which is usually produced industrially, is 400 g / cm ² or more at an agar concentration of 1.5%. On the other hand, low-intensity agar has a jelly strength of 10 to 250 g / cm ² , preferably 30 to 200 g / cm ² at an agar concentration of 1.5%. The average molecular weight of agar is usually greater than 200,000, but the average molecular weight of low-intensity agar is 10,000 to 100,000, preferably 30,000 to 100,000. Average molecular weight The values vary due to various factors such as differences in measurement methods, but this value was measured by the GPC method using pullulan as a molecular weight marker. The physical properties of low-intensity agar are determined by jelly strength rather than molecular weight. The jelly strength is measured by the Nissho Water method. However, the low viscosity range below 100 g / cm ² is measured at 15%. The energy of agar is 0 kilocalories per lg, and even if it is low-intensity agar with low molecular weight, the energy is 0 · 27 kilocalories and does not affect the daily energy intake. Low strength agar can be purchased from Ina Food Industry Co., Ltd. under the trade name “Ultra Agar”. The intake of low-intensity agar is preferably 0.05 g to 8 g per day for adults, more preferably 0 lg to 5 g.

[0016] The health food of the present invention can be further enhanced in its liquid, sol or gel form. Specifically, a liquid preparation containing aloe leaf flesh dice cut or puree is added with low-strength agar to form a liquid, sol-like or genole-like form in which the aloe leaf flesh is dispersed. The state in which the solid dispersoid is dispersed in the liquid dispersion medium is a sol, and the state in which the dispersoid is solidified with the dispersion medium is a genore. Differences in liquid, sol, or gel form can be controlled by the amount of aloe mesophyll and low-strength agar and the temperature of the food. When a low-strength agar is added to a liquid preparation containing aloe mesophyll and dissolved by heating, it becomes a sol. It can be ingested after cooling to 60-40 ° C, which can be drunk in this sol state. Low-intensity agar shifts to a gel state at around 30 ° C, so it becomes a gel state when chilled in a refrigerator. When the amount of low-intensity agar is small, it does not become a gel but becomes liquid. In addition, it is possible to bring the liquid into a state where a gel or sol is included, or to a state where a liquid, a gel and a sol are mixed.

[0017] The blended amount of aloe mesophyll in the health food of the present invention is preferably 1 to 97% by weight, more preferably 5 to 85% by weight, based on the total amount. Below this range, the gastrointestinal transit time improvement effect and constipation improvement effect are not fully exhibited. In addition, if it exceeds this range, the content ratio of aloe mesophyll to low-intensity agar increases, and it cannot be expected that the effect will be enhanced by the combined use with low-intensity agar.

[0018] The amount of the low-intensity agar in the health food of the present invention is 0.02 to 3 wt. It is preferable that the content is 0.05 to 2% by weight. If this range is exceeded, gelation by low-intensity agar will accelerate and become harder, making it difficult to ingest, and worsening taste and flavor. Below this range, the gastrointestinal transit time is not sufficiently improved.

[0019] The health food of the present invention is preferably taken once a day on an early hungry or before bedtime.

1S The daily intake may be divided into two or more doses. The intake in the present invention is based on adults and can be appropriately changed according to other conditions such as usage, age, sex, degree of illness, and lifestyle.

[0020] The health food of the present invention is preferably adjusted to low energy as a whole. Aloe mesophyll and low-strength agar are suitable for the present invention because they are low energy materials. The overall health food should be adjusted to 40 kcal or less per lOOg, preferably 4 to 30 kcal per 100 g. Exceeding 40 kcal per 100 grams may result in inconveniences such as obesity due to excess calorie intake if taken daily for health maintenance and improvement.

The health food of the present invention can be used as a food for improving gastrointestinal transit time and / or constipation.

[0021] The form of the health food of the present invention is liquid, sol or gel suitable for oral intake. Specifically, foods such as beverages, beverages containing berries, jelly, jelly-like beverages, jelly beverages with straws and the like can be exemplified. These foods can be manufactured by manufacturing methods commonly known in this field.

[0022] In the health food of the present invention, ingredients that can be used in foods can be blended in a range that does not greatly affect the energy intake and palatability. For example, magnesium compounds such as magnesium oxide, magnesium hydroxide, magnesium carbonate, magnesium chloride and magnesium sulfate, lactulose, galatato-oligosaccharide, raffinose, stachyose, ratatosucrose, furato-oligosaccharide, isomalt-oligosaccharide, xylo-oligosaccharide, parati North-oligosaccharides, difructose anhydride III, sonolebithonole, maltitol, ratathitol, reduced palatinose and reduced starch syrup, etc., indigestible dextrin, guagum degradation product, polydextrose, water-soluble soybean polysaccharide, small molecule Alginic acid and Low-viscosity water-soluble dietary fiber such as water-soluble corn fiber, sweeteners, acidulants, colorants, seasonings, thickening polysaccharides, emulsifiers, pH adjusters, antioxidants, and manufacturing additives Food ingredients such as food, fruit puree, fruit juice, vegetable puree, vegetable juice and plant extracts can be blended. In particular, when magnesium oxide is blended, the gastrointestinal transit time shortening effect is remarkable.

[0023] A person who takes the health food of the present invention is a person whose GI transit time is not normal and stool stays in the large intestine for a long time. It is generally considered that about 24 hours is preferable for the time of gastrointestinal transit in healthy adults. The normal person cannot actually measure the gastrointestinal transit time, but since the average defecation amount per day and the gastrointestinal transit time are inversely related, the average time of defecation passage is indirectly calculated from the average defecation amount per day. There is a method to estimate automatically. That is, if the average amount of defecation per day is 200 g or less, the gastrointestinal transit time is estimated to exceed 24 hours, and the subject is ingested by the present invention. In the case of women, if the stool stays in the large intestine for a long time, skin symptoms such as rough skin and pimples often appear, and women with such symptoms are also subjects of intake of the present invention. Furthermore, a person with constipation can be cited as an ingestion subject of the present invention. People with constipation have a long passage time in the gastrointestinal tract and do not have constipation even if stool that is active in the intestine accumulates in the intestine! /, And! / Symptoms such as stool not excreting to the outside occur even when prompted, causing abdominal fullness and discomfort. Even if it is not severe constipation, such a symptom may occur in a person with constipation. The present invention also improves such constipation well.

Example

[0024] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0025] Test Example 1

The method devised by Hinton et al. Was adopted as a method for examining the time from meal to defecation, that is, the time to pass through the digestive tract. Specifically, a plurality of X-ray contrast-enhancing markers are taken together with meals, and the time (ti) from the marker use to stool excretion and the marker contained in the excreted stool are determined based on the collected X-ray photographic images Know the number (xi) and The gastrointestinal transit time was calculated. Gastrointestinal transit time refers to the average value until several ethasographic contrast markers taken simultaneously are excreted.

[0026] [Equation 1]

[0027] In a person having a gastrointestinal transit time of about 24 hours to 36 hours when eating a normal meal, lunch on the day of taking the gastrointestinal transit time improver is defecation that day The next day, most of the stool is defecation, and the time of passage through the digestive tract is about 20 hours. Lunch is not suitable for determining the effect of gastrointestinal transit time unless there is a bowel movement at night. On the other hand, part of the stool is defecation the next day, and the rest is defecation after the next day. Evaluation is possible.

[0028] A test subject (1 person) who was a healthy person without constipation was dissolved or dispersed in 100 g of water in the amount shown in Table 1 per day to make a drink, which was drunk early in the morning. In addition, 15 markers were taken along with dinner on that day, and the subsequent defecation markers were confirmed. 3 The gastrointestinal transit time for dinner for 5 days was measured, and the gastrointestinal transit time calculated by the above formula was calculated for each dinner. Table 1 and Fig. 1 show the average value and standard deviation of the gastrointestinal transit time obtained by totaling the gastrointestinal transit times obtained for each dinner and dividing by the number of meals. Statistical processing was performed by t-test.

[0029] [Table 1]

Energy per day Gastrointestinal transit time Test substance Dose (k c a 1) (Unit: hours)

0 內: Standard deviation

28.6 Not ingested (control) Not administered ―

(4. 1) Aloe Vera mesophyll 24.1

50g

Juice 2

(3.1) Aloe Vera mesophyll 3 17. 0

50g 2

mm sword tukuru (2.6)

21.4 Normal agar 2. 0g 0

(6.3)

19.5 Low-intensity agar 0.6 g 0.2

(2.6)

Ύ Loebella mesophyll 3

50g

mm sword tuggle 12. 1

twenty two

(1. 8) 0.6 g

Low intensity agar

[0030] The results are shown in FIG. Ingestion of 50 g of aloe vera mesophyll juice showed a statistically significant reduction in gastrointestinal transit time compared to non-ingestion (control). Ingestion of 50g aloe vera mesophyll 3 gel per day also shows a statistically significant reduction in gastrointestinal transit time compared to non-ingested (control) and aloe vera medicinal juice. However, taking Aloe vera mesophyll 3mm cut gel 50g and low-intensity agar 0.6g at the same time, aloe vera mesophyll juice alone, aloe vera mesophyll alone, or low-intensity agar alone, usually statistically compared to agar alone. The gastrointestinal transit time was significantly shortened. By taking aloe vera mesophyll and low-intensity agar at the same time, the standard deviation of the gastrointestinal transit time was reduced, and the probability of extremely long gastrointestinal transit time was reduced. During these intake periods, discomforts such as diarrhea, loose stool, and abdominal bloating were not observed.

[0031] Example 1

A beverage having the following composition was prepared by a conventional method. After material preparation, heat killed at 95 ° C for 1 minute Bacteria were sterilized, and 190 g of that was filled and rolled into tin cans at a temperature of 90 ° C or higher, and cooled in running water. The amount of energy per 100g is 12.3kcal. Aloe Hef mesophyll 6mm cut 18. 0

Low intensity agar

Apple turbid concentrated juice

Lactulose syrup (including ;! t50%)

Cuyunic anhydride

DL—malic acid

Magnesium oxide

Fragrance

Sodium quenate

Sucralose 0.005

Purified water 77. 195

Yaki + 100. 0

[0032] Test Example 2

Six adult subjects with constipation were allowed to drink the beverage of Example 1 once a day for one week, and the state of defecation such as the number of defecations was investigated. In addition, the effect of improving constipation was tabulated using a questionnaire. A control drink prepared without blending aloe vera mesophyll and low-intensity agar was taken for one week a day for one week after a one-week rest period.

[0033] During the drinking period of the beverages to be compared, the average value of the average number of defecations per day for 6 people was 0.36. On the other hand, during the drinking period of Example 1, the average value of the average number of defecations per day for 6 people was 0.67, and an increase was observed in all subjects. As a result of the questionnaire, during the period of drinking the beverage of Example 1, 4 subjects replied that the amount of defecation per time increased, and all subjects felt uncomfortable such as loose stool, abdominal bloating, gas generation, etc. No symptoms, he answered that he was feeling well.

[0034] Ingestion of beverages containing aloe vera mesophyll and low-intensity agar can cause loose stool. The number of defecations increased, and a good constipation improving effect was confirmed.

Example 2

A jelly having the following composition was prepared by a conventional method. The raw material was heated and dissolved in purified water, then sterilized by heating at 97 ° C for 1 minute, filled with 150 g in a plastic cup, sealed with aluminum, and then cooled in running water. The amount of energy per lOOg is 13.7kcal.

Ingredient Compounding amount

Aloe vera mesophyll 3mm cut 25 · 0

Low-intensity agar 0.5

Normal agar 0.5

Orange juice concentrate 5.0

Quenic acid anhydride 0.2

Fragrance 0.2

Sucralose 0.1

Purified water 68 · 59

Total 100. 0

INDUSTRIAL APPLICABILITY The present invention can be used in the field of health foods that shorten GI transit time and improve constipation and require maintenance or enhancement of health and beauty.

Claims

The scope of the claims

[1] A health food containing aloe mesophyll and low-intensity agar.

[2] The health food according to claim 1, which is liquid, sol or gel.

[3] The health food according to claim 1 or 2, wherein the content of aloe mesophyll is 1 to 97% by weight.

[4] The health food according to any one of claims 1 to 3, wherein the content of low-intensity agar is 0.02 to 3% by weight.

[5] The health food according to any one of claims 1 to 4, which is a food for improving gastrointestinal transit time and / or a food for improving constipation.